On Fri, Sep 26, 2008 at 10:01 AM, Rishab Aiyer Ghosh <[EMAIL PROTECTED]> wrote: > last time i was in delhi my parents took me to this restaurant in nehru > place, "calcutta club" or something. posh, "calcutta cuisine" (thus not > just bengali) and i think we had both mochar ghonto and alu poshto. i > thought it was pretty good. steamed dahi alu with a bit of methi seeds. > and also some other stuff i can't remember. not sure if i had chhanar > dalna, which is a favourite of mine, and i do cook that. > > alu poshto though, i have made here, you can even get jhinga (tori / > ridge gourd) here, though typically they're more frequently available in > the chinese stores than in the (punjabi) indian/pakistani ones.
Mmmm. All of this is giving me a hankering for Bong dishes (which I cannot find in the Bay Area. As they say in Sunnyvale, "we are riddled with Punjabi/Gujju/Tamil/Telugu 'hotels' only"). Can someone recommend a good cookbook in English for (preferably ovo-lacto vegetarian) Bengali cusine? BTW, I recommend Penguin India's Essential Kerala Cookbook: http://www.amazon.com/Essential-Kerala-Cookbook-Vijayan-Kannampilly/dp/0143029509/ Thaths -- "I saw this in a movie about a bus that had to SPEED around a city, keeping its SPEED over fifty, and if its SPEED dropped, it would explode. I think it was called, 'The Bus That Couldn't Slow Down'." -- Homer J. Simpson
